Are you looking for a quick and easy delicious treat for holiday breakfast or brunch. Look no further! These mini pumpkin cream cheese danishes are perfect for any gathering! They start with refrigerated crescent rolls and come together in no time!
I’m really spoiled. I have a husband and stepDad who both love to cook. So I’m not one of those moms who has to work and slave on the holidays to get a big dinner on the table. I pitch in, I make the cranberry sauce and help with what I can, but for the most part the men in my life take over and do the cooking.
It is awesome.
Seriously, I cook every other night of the year so to take a couple of days off, especially when they are the big meals I’m a happy girl.
However they are laser focused on the dinner stuff, so not a lot of thought is given to breakfast. So that’s where I come in!
I love to make special breakfasts on holiday mornings to get the day off to an awesome start. I really love if I can make them ahead so that they are quick and easy but still super special.
These little mini pumpkin cream cheese danishes are perfect for any holiday breakfast (or any any-day breakfast for that matter!) and the bonus is that they are incredibly easy to make!
Here’s what you’ll need for these pumpkin cream cheese danishes –
2- Packages Refrigerated Crescent Roll Dough
For Cream Cheese filling-
4- oz Cream Cheese softened
1/4- Cup Sugar
1/2 -tsp Vanilla
pinch of salt
For Pumpkin Filling-
1- Cup Canned Pumpkin
1- tsp Pumpkin Pie Spice
1/4 Cup Sugar
1/4 Cup Powdered Sugar
1-3 tsp Milk
The first thing you want to do is get your oven pre-heated to 350.
Now with an electric mixer beat together your cream cheese sugar and vanilla and salt until well blended.
Next in a large bowl combine your pumpkin, sugar, egg, and pumpkin pie spice.
Now take your crescent roll dough and cut each package into 10 slices (20 total) spread them out evenly on a baking sheet leaving room in between for them to expand.
Using your thumb, a shot glass or spoon make a depression in the middle of each crescent circle.
Spoon your cream cheese mixture into each depression and smooth it out.
Now put a small dollop of your pumpkin mixture on each and press it down.
Pop them in the oven for about 15 minutes or until golden brown around the edge.
Once they are done let them cool while you mix up the glaze.
To make the glaze slowly mix your milk into your powdered sugar. You want it to be a good consistency for drizzling so not too runny.
Once your danish are cool and your glaze is made you can drizzle it across using a spoon, or you can cut a small hole in the corner of a plastic baggie and squeeze it on.
These keep well in an air tight container in the fridge. You can make them a day or 2 ahead of time to have on hand for your family and friends!!
What is your favorite holiday breakfast? Do you keep it simple or go all out?
Will these freeze well? And, if so, what would be the best way to freeze them? Thank you!